NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 medium sweet potato

1 cup carrots

0.5 tbsp olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  Peel and dice the sweet potato into 1-inch cubes and slice the carrots into half-inch rounds.

• 3

  Finely mince the garlic clove.

• 4

  Place the chicken breast, diced sweet potatoes, and carrots in a large mixing bowl.

• 5

  Drizzle with olive oil and sprinkle with dried rosemary, dried thyme, sea salt, black pepper, and minced garlic.

• 6

  Toss everything together until the chicken and vegetables are evenly coated in the oil and herbs.

• 7

  Spread the mixture in a single layer on the prepared sheet pan, ensuring the chicken has space around it.

• 8

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender and lightly browned.

• 9

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted root vegetables.